Ladyfinger with Potatoes (Aloo Bhindi)

Potato is such a versatile vegetable that it suits in combination with almost every other vegetable. My today’s main lunch menu was Urad and chana dal with aloo-bhindi vegetable accompanied with cucumber and onion raita.
The vegetable tastes very nice. If you are bored of eating the regular cooked bhindi, add a potato and just see the difference.

Let us start cooking!!!

Ingredients:
Ladyfinger (Bhindi): 250 gms washed, wiped and cut into small roundels
Potato: 1 medium Chopped finely
Onion: 1 small (Optional) Chopped finely
Oil: 2 tbsp
Asafetida: a pinch
Cumin seeds: 1 tsp
Mustard seeds: 1 tsp
Turmeric powder: ½ tsp
Coriander powder: 1 tsp
Red chilly powder: 1 tsp
Salt to taste
Chat masala: ½ tsp

Method:
1. Heat oil in a pan. Add asafetida and mustard seeds. Let it splutter.
2. Add cumin seeds. Sauté for a few seconds.
3. Add onions. Fry till they become translucent.
4. Now add ladyfinger and potatoes. Stir well.
5. Add salt, turmeric powder. Stir well. Cover it and let it cook on slow flame for 10 minutes. Stir it in between for 2-3 times so that the vegetables do not stick onto the pan.

6. If you find that the ladyfinger has become sticky then let it cook uncovered for few minutes. You’ll observe the change.
7. Check whether the vegetables are done or not.
8. Now add coriander powder, chilly powder and chat masala. Stir well.

9. Serve hot with chapatis.

Tips:
1. Always wipe the ladyfingers dry. Otherwise they’ll become sticky.
2. You can curry leaves also at the time of frying onions.
3. So not over-stir it otherwise all the seeds of ladyfinger will come out.

See you soon with a new recipe till then Happy Cooking!!!